Already Ready Soup
By: Kate Opatz
Published: Friday, December 10, 2010 - 1:02am

Ingredients




14 1/2 ounces no-salt-added stewed tomatoes - (1 can)
43 1/2 ounces reduced-sodium chicken broth - (3 cans)
1/2 cup quick-cooking pearl barley
10 ounces frozen corn kernels - (1 pkg)
9 ounces frozen cut green beans - (1 pkg)
8 ounces frozen baby carrots
1 teaspoon dry oregano
1/4 teaspoon pepper

Preparation

1 Place pan on burner, add stewed tomatoes and chicken broth, and bring to a boil over high heat, stirring occasionally with wooden spoon. 2 Add barley, corn, beans, carrots, oregano, and pepper to pan. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally. Turn off burner and serve. 3 This recipe serves 6 to 8. 4 Comments: Vegetable soup ready in minutes! The secret is starting with stewed tomatoes.